Brisket Sandwiches

Brisket Sandwiches

2  large onions, thinly sliced and divided
1  (3 pound - 3.5 pounthe otherd) beef brisket
1  teaspoon ground pepper
1/4  teaspoon salt
2  tablespoons flour
1  (12oz) bottle chili sauce
1/2 cup beer or good quality dry ginger ale
2  tablespoons brown sugar
1  tablespoon prepared horseradish
1  tablespoon minced garlic (about 6 cloves)
5  submarine rolls, split and toasted

Place half of onion rings in bottom of a 4-quart electric slow cooker. Trim fat from meat, and cut into large pieces to fit in slow cooker; sprinkle with pepper and salt. Dredge meat in flour; place on top of onion, sprinkling with any remaining flour. Add remaining half of onion.

Combine chili sauce and next 4 ingredients in a medium bowl, stirring well. Pour over meat mixture. Cover and cook on high 4 to 5 hours or until meat is tender. Remove brisket, and replace slow cooker cover.

Shred beef, using 2 forks; return meat to hot liquid in slow cooker, stirring well. Spoon meat mixture over toasted roll halves.